So you’re thinking of making Deviled Crab? From the very beginning of this post, I will tell you that you will not be disappointed with this Mexican appetizer! One of the saddest things is making stuffed crab or deviled crab, just to find out you didn’t do a very good job because the condiments didn’t blend or combine well together. But what’s worse in my opinion is not just not picking the right ingredients for such a delicious treat but also it turning out dry!!!! YUCKIES!!! Terrible combination!
This has occurred to me a time or two following certain recipes, or rather testing out certain recipes. One great talent God has given me is the talent of creativity in the kitchen so I too have experimented with my own combinations, my own choice of ingredients and feel that so far this may be one of my favorites for Deviled Crab.
This recipe offers so much flavor and yes very moist too! OMG it’s so gooooood!!!
I simply bought 1 pound of lump crabmeat and added some simple but quite delicious ingredients put them together with the crab. I added some chopped onion, some chopped serrano, white wine, scallions, fresh bread crumbs, egg, ground sage and of course butter and ready for it? Ready?! Yes GARLIC!!!
That’s not a lot of ingredients especially for such a delicious Mexican appetizer!! And as I always say don’t add the serrano if you don’t like any kind of heat. But please think of me when you make this Deviled Crab and say to yourself, if Cathy can take the heat maybe I can too! LOL!!
Here’s a little a trick for you too, if you are like me and eat seafood as much as I do, then when you buy blue crabs at your fish market, boil them, steam them, butter them up, whichever way you make them, save the shells!!!! Clean them out with some dishwashing detergent and then boil them in some water to sterilize for 10 minutes and you’re set! Use them to stuff your crab mixture to make your delicious Deviled Crab!!!
Ok, no worries if you don’t have shells to stuff, just make them into balls and flatten them out like your basic crab cakes! That’s all, so a little something for everyone, ok?! So don’t have shells, make your Deviled Crab into patties! Bet I made you think of Krabby Patties, didn’t I?! LOL ( For those of you that are lost right now SMH, kind of feeling, that thing I just said, Krabby Patties came from our dear famous cartoon friend, SpongeBob SquarePants!) Okay, so you now definitely know I have a child even without reading the About Me in my tabs!
So let’s get to this absolutely delicious Mexican Appetizer! Ready? Set? Go!!!!
- 1 Pound lump crab meat
- 1 cup onion (chopped finely)
- 1/2 cup red pepper (chopped finely)
- 2 scallions (chopped)
- 1 serrano or jalapeno pepper (chopped finely)
- 6 cloves of garlic (chopped finely)
- 2 Cups fresh bread crumbs
- 1 egg (whisked)
- 1/4 cup parsley (finely chopped)
- 6 Tablespoons butter
- 1/4 cup white wine
- 2 Tablespoons olive oil
- 1/4 teaspoon ground sage
- salt and pepper (to taste)
- 1 lemon (sprinkle over shells/patties)
- 6 crab shells (or form crab mix into patties)
|Finely chop onion, scallions, red pepper, garlic and serrano pepper. In a skillet, over medium heat, add olive oil and add onion, red pepper and serrano pepper. Mix well and cook for a few minutes or until tender. Add garlic and cook for 1 minute. Add crab, bread crumbs, wine, butter, whisked egg, sage and parsley. Combine well. Cook for 5-10 minutes. Add salt and pepper to taste. Add more butter if desired.|
|Pre-heat oven. Fill shells with mixture or form into balls and then flatten to form 1/2 inch patties. Bake at 400 degrees for 15 minutes or until golden brown.|
|Cut lemon into wedges. Serve crab with lemon. Enjoy!|